Moroccan Chicken

Quick and easy to cook and exceedingly tasty


4 skinless, boneless chicken breasts

2-4 teaspoons ras el hanout spice mix

2 tablespoons olive oil

1 thinly sliced onion

1 crushed garlic clove

8 fluid ounces chicken stock

2 teaspoons honey

Juice of half a lemon

Salt and pepper


Sprinkle seasoning and ras el hanout over chicken

Heat 1 tablespoon olive oil in pan and fry chicken on each side until golden

Remove chicken and cook onion and garlic until softened

Add stock, honey, lemon juice and chicken to pan and simmer until chicken is cooked through and sauce is thickened.

Serve with mashed potato/sweet potato combination.